This is quick, simple, tasty and kids (and adults!) love it.

If you want to turn it into a supper dish for adults, I add finely chopped courgettes into the mix as this gives it more texture and colour.

Feel free to use whatever pasta you happen to have in at the time - it works equally as well with any variety

Serves : 2 Prep/Cooking Time : 30mins

Tip : Use tuna in brine as opposed to sunflower oil as otherwise it can make the pasta greasy

Cook the Pasta

Place the pasta into a pan of boiling lightly salted water and cook on a medium heat for approximately 15 mins or until the pasta is cooked through (please refer to the pack to determine how long to cook for as some pastas are quick cook varieties)

For cheese lovers, put an individual ramekin with grated cheese or parmesan alongside the pasta bowl so that the diner can help themselves

Prepare the Sauce

Meanwhile, chop the onions and mushrooms and saute in a small fry pan with the butter and cook gently until soft. Add the passata and gently heat for 2 minutes on a low heat

Drain off the tuna, pop in a small bowl and mix gently to break down the tuna chunks.

Finish the Dish

Drain the cooked pasta into a colander, ensuring that all the water is drained off. Put the pasta back into the saucepan.

Pop in the tuna and mix well with the pasta, then add the mushrooms, onions and passata and mix well

Serve into individual pasta dishes, sprinkle with the cheese (you can pop it under the grill if you want the cheese melted) and garnish with a couple of basil leaves.